FOOD 2

Mots Roulette

Parties jouées 1

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FOOD 2

Créé par

Mónica Ruiz

Spain

Téléchargez la version pour jouer sur papier

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1	Mónica Ruiz 20 Mars 2025	% 100	06:48

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In this game there is a wheel with 24 letters of the alphabet (not includin "q", "x"). The aim of the game is to complete the alphabet wheel by saying yhe correct word for each letter in five minutes.


FOOD 2Version en ligne FOOD 2 par Mónica Ruiz A B C D E F G H I J L M N O P Q R S T U V Y Z Starts with A A small dish served before the main course of a meal, designed to stimulate the appetite. Starts with B To mix different ingredients together smoothly. Starts with C A spice commonly used in cooking and baking for its warm, sweet flavor. Starts with D A thick, soft mixture of flour, water, and other ingredients, typically used as the base for baking bread, pastries, or other baked goods. Starts with E A vegetable with glossy, purple skin and white, spongy flesh, commonly used in cooking. Also known as aubergine in some regions. Starts with F A utensil with a handle and multiple prongs used for eating, serving, or lifting food. Starts with G A sauce made from the juices of cooked meat, often thickened with flour or cornstarch, and sometimes flavored with stock or spices. Starts with H A small, round nut with a smooth brown shell and a creamy, slightly sweet flavor, commonly used in products like Nutella, baked goods, and confections. Starts with I To soak a substance (such as tea leaves, herbs, or spices) in a liquid to extract its flavors, aromas, or properties. Starts with J A sweet, translucent spread made from fruit juice, sugar, and pectin, typically firm and gel-like in texture. Starts with L The meat of a young sheep, typically tender and mild in flavor, often used in various cuisines around the world Starts with M To crush food, such as potatoes, into a soft, smooth consistency. Starts with N Long, thin pasta, often used in soups or stir-fries. Starts with O A marine mollusk with a hard, irregularly shaped shell, often consumed as seafood. It can be eaten raw or cooked and are known for producing pearls. Starts with P To remove the outer skin from food Starts with Q A small game bird, often roasted or grilled, known for its delicate flavor Starts with R To cook food, especially meat or vegetables, in an oven until it becomes browned and tender. Starts with S To add spices or herbs to enhance the flavor of food Starts with T To make a liquid more dense, often by adding flour or cornstarch Starts with U To remove the lid or cover from food while cooking or serving Starts with V A sweet, aromatic flavor derived from the pods of a tropical orchid, often used to enhance desserts, beverages, and baked goods. Starts with Y The yellow center of an egg, often used in cooking or baking Starts with Z The outer peel of citrus fruits, like lemons or oranges, used for flavoring

FOOD 2Version en ligne

FOOD 2

par Mónica Ruiz

Starts with A

A small dish served before the main course of a meal, designed to stimulate the appetite.

Starts with B

To mix different ingredients together smoothly.

Starts with C

A spice commonly used in cooking and baking for its warm, sweet flavor.

Starts with D

A thick, soft mixture of flour, water, and other ingredients, typically used as the base for baking bread, pastries, or other baked goods.

Starts with E

A vegetable with glossy, purple skin and white, spongy flesh, commonly used in cooking. Also known as aubergine in some regions.

Starts with F

A utensil with a handle and multiple prongs used for eating, serving, or lifting food.

Starts with G

A sauce made from the juices of cooked meat, often thickened with flour or cornstarch, and sometimes flavored with stock or spices.

Starts with H

A small, round nut with a smooth brown shell and a creamy, slightly sweet flavor, commonly used in products like Nutella, baked goods, and confections.

Starts with I

To soak a substance (such as tea leaves, herbs, or spices) in a liquid to extract its flavors, aromas, or properties.

Starts with J

A sweet, translucent spread made from fruit juice, sugar, and pectin, typically firm and gel-like in texture.

Starts with L

The meat of a young sheep, typically tender and mild in flavor, often used in various cuisines around the world

Starts with M

To crush food, such as potatoes, into a soft, smooth consistency.

Starts with N

Long, thin pasta, often used in soups or stir-fries.

Starts with O

A marine mollusk with a hard, irregularly shaped shell, often consumed as seafood. It can be eaten raw or cooked and are known for producing pearls.

Starts with P

To remove the outer skin from food

Starts with Q

A small game bird, often roasted or grilled, known for its delicate flavor

Starts with R

To cook food, especially meat or vegetables, in an oven until it becomes browned and tender.

Starts with S

To add spices or herbs to enhance the flavor of food

Starts with T

To make a liquid more dense, often by adding flour or cornstarch

Starts with U

To remove the lid or cover from food while cooking or serving

Starts with V

A sweet, aromatic flavor derived from the pods of a tropical orchid, often used to enhance desserts, beverages, and baked goods.

Starts with Y

The yellow center of an egg, often used in cooking or baking

Starts with Z

The outer peel of citrus fruits, like lemons or oranges, used for flavoring

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FOOD 2

Mots Roulette

À propos de cette activité

Créé par

Téléchargez la version pour jouer sur papier

Top Jeux

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FOOD 2Version en ligne

par Mónica Ruiz

Starts with A

A small dish served before the main course of a meal, designed to stimulate the appetite.

Starts with B

To mix different ingredients together smoothly.

Starts with C

A spice commonly used in cooking and baking for its warm, sweet flavor.

Starts with D

A thick, soft mixture of flour, water, and other ingredients, typically used as the base for baking bread, pastries, or other baked goods.

Starts with E

A vegetable with glossy, purple skin and white, spongy flesh, commonly used in cooking. Also known as aubergine in some regions.

Starts with F

A utensil with a handle and multiple prongs used for eating, serving, or lifting food.

Starts with G

A sauce made from the juices of cooked meat, often thickened with flour or cornstarch, and sometimes flavored with stock or spices.

Starts with H

A small, round nut with a smooth brown shell and a creamy, slightly sweet flavor, commonly used in products like Nutella, baked goods, and confections.

Starts with I

To soak a substance (such as tea leaves, herbs, or spices) in a liquid to extract its flavors, aromas, or properties.

Starts with J

A sweet, translucent spread made from fruit juice, sugar, and pectin, typically firm and gel-like in texture.

Starts with L

The meat of a young sheep, typically tender and mild in flavor, often used in various cuisines around the world

Starts with M

To crush food, such as potatoes, into a soft, smooth consistency.

Starts with N

Long, thin pasta, often used in soups or stir-fries.

Starts with O

A marine mollusk with a hard, irregularly shaped shell, often consumed as seafood. It can be eaten raw or cooked and are known for producing pearls.

Starts with P

To remove the outer skin from food

Starts with Q

A small game bird, often roasted or grilled, known for its delicate flavor

Starts with R

To cook food, especially meat or vegetables, in an oven until it becomes browned and tender.

Starts with S

To add spices or herbs to enhance the flavor of food

Starts with T

To make a liquid more dense, often by adding flour or cornstarch

Starts with U

To remove the lid or cover from food while cooking or serving

Starts with V

A sweet, aromatic flavor derived from the pods of a tropical orchid, often used to enhance desserts, beverages, and baked goods.

Starts with Y

The yellow center of an egg, often used in cooking or baking

Starts with Z

The outer peel of citrus fruits, like lemons or oranges, used for flavoring